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Crispy Rice Salad

Crispy Rice Salad

A salad I can't stop making—crunchy, refreshing, and loaded with flavor. Whether it’s a side or topped with your favorite protein, it always hits. And the dressing? Unreal!
 
Serves: 1–2
Time: 40 minutes

  • INGREDIENTS

    1–2 cups Cooked rice (preferably jasmine or basmati)

    2 tsp Chili crisp (or substitute with coconut aminos)

    Olive oil (for baking)

    1 English cucumber (or 3–4 Persian cucumbers)

    1 Avocado, diced 

    1 cup Edamame 

     Sesame seeds

    Thai basil 

     

    Dressing:

    6 tbsp Coconut aminos

    6 tbsp Sesame oil

    6 tbsp White vinegar

    4 tsp Honey

  • INSTRUCTIONS

    1. Preheat oven to 400°F.
    2. Spread cooled rice on a parchment-lined sheet, toss with olive oil and chili crisp, and bake for 20-30 minutes, tossing halfway. (It could take up to 35 minutes depending on your oven, so check at 20.
    3.  Mix all dressing ingredients together.
    4.  Toss cucumber, avocado, edamame, crispy rice, and sesame seeds. Drizzle with dressing, top with Thai basil, and enjoy! 

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